If you’ve been blueberry picking, I’ve got the perfect blueberry dessert for you. Made with a pecan crust, blueberry pie filling, and a creamy layer of cream cheese lush, it’s just as dreamy as fresh blueberry cobbler.

Growing up, my mom always made what she called a Cherry Crunch; it was my dad’s favorite dessert. Well, this blueberry delight is a twist on that classic dessert.

While the pie crust does require bake time, the rest of this recipe is no bake. You can find links to both the crust recipe and the pie filling in the printable recipe card toward the bottom of this post.

WANT TO SEE THIS NO BAKE DESSERT BEING MADE? WATCH THE VIDEO BELOW OR KEEP READING.

WHERE CAN I FIND THE RECIPE CARD FOR THIS DREAMY BLUEBERRY DELIGHT?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the blueberry yum yum recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

Buy a store bought crust and press pecans into it. (This would likely make a smaller pie.)

Line a graham cracker crust with sliced bananas.

TIPS FOR HOW TO MAKE THIS EASY BLUEBERRY DESSERT

I’ve tried making the cream cheese filling with homemade whipped cream; for some reason, it just hasn’t worked as well. So I usually reserve my whipped topping for the top and use Dream Whip for the filling, which is what my mom uses in her Cherry Crunch.

Now some people do make this filling with Cool Whip, but I’ve carried on my mom’s tradition of a creamy Dream Whip filling. I like to call it angel fluff.

Tips and steps for making blueberry delight with Dream Whip…

Beat the cream cheese separately first thing. This will help it soften up more, and it will blend in better with the Dream Whip, once you’re ready for that step.

Mix the Dream Whip according to the package directions (also included in the recipe card below).

Then, using a mixer, fold in the whipped cream with the confectioners sugar and softened cream cheese.

Spread the creamy filling on top of your cooled pie crust in the baking dish.

Then top it all off with the blueberry topping (pie filling).

And that’s it! You can save back a little bit of Dream Whip and use the remaining whipped topping for the top, maybe add a dollop on each slice you serve.

This recipe is so easy. If you’re not quite ready to serve it, just cover it and chill in the refrigerator; and it’ll be ready when you are.

Another great tip… You can split the Dream Whip filling (and the blueberry topping) in half to make 2 smaller pies.

CAN YOU FREEZE BLUEBERRY DELIGHT?

You can definitely make this recipe ahead of time, freeze it, and thaw it when you need it.

Now one tip… I would definitely freeze it before adding the pie filling. Especially if you’re using canned pie filling, it’d be super easy to just add that later on after you’ve thawed the crust and creamy filling.

Just be sure, if you do freeze this dessert, to cover it well so it doesn’t get freezer burnt.

WANT MORE BLUEBERRY DESSERT RECIPES?

If you’re a fan of blueberry desserts and sweets, you will love these recipes…

My family has made something similar to this for years; we call it Blueberry Torte. The only difference is that we make/use a graham cracker crust. It’s AMAZNG! Just thought I would mention the crust variation in case people are like me and don’t like nuts. :)

Um, Shelley, that’s your prerogative, but all you have to do is scroll down and you can get the entire recipe and print it out. Just click on “Print.” There’s no need to sign up for anything to get ingredients. The ingredient button is just there in case you want to purchase ingredients. It’s a helpful thing. But if you don’t need them, then just ignore the button and print out the recipe.

My Mom used to make a similar recipe called blueberry silhouette . She used Graham cracker crust . I make it with homade fresh peach pie filling on top too. Strawberry is also delicious when these fruits are in season .But I will definitely have to try your crust next time . sounds amazing ?

Thank you, Mel. I did make the dessert and it was delicious. I think that next time I make it I will chop my own pecans. I had store-bought chopped pecans and they were to course. They seemed to overwhelm the flavor. I can just throw them in the food processor for a second and it would be much better.

Karen, that’s a really good tip. I agree, I usually chop mine up a little finer because they’re always so big right out of the bag at the store, even when they’re chopped. Thank you! I’m so glad you enjoyed it.

Mel, I was wondering if I could make this with canned cherry pie filling, as canned blueberry pie filling is not found in my area? Besides our group loves cherries more than blueberries; although I love both.

Cynthia, I’m not sure how it would work… I did try using homemade whipped cream, and it became a gloopy mess and wasn’t about to set up. It’s definitely worth a try, but I can’t guarantee it will work. Let me know if you do try it, how it goes; I’m curious to see.

I made this last month for a company gathering, only difference: I added some of the fresh frozen blueberries from my own bushes to the pie filling. I was really good and it disappeared fast! Thanks for a quick, easy and delicious recipe!

My mother has been making these pies longer than I’ve been alive and I’m 45! She always uses 2 graham cracker pie crusts and instead of dream whip in most recent years uses cool whip! Lines the crusts with sliced bananas YUM!

Mmmm, Tammie, I’d never thought of lining the crust with sliced bananas. Oh my word, that sounds so yummy! I have GOT to try that next time I make this. I’ll have to give Cool Whip a try too. Thank you!

My Mom taught me this recipe as a teen in the 70’s with the only exception being this great shortcut… Prick a store bought pie crust and press chopped pecans into it. Bake low (225) til done, 8 minutes? Cool. Continue as u directed but Use Cool Whip. Makes 2 pies. My FAV SUMMER DESSERT! HOWEVER, I am delighted to see how to make an entire casserole dish of it! Thank you for your recipe!

The first time I made this I used strawberry pie filling. I felt like the crust needed some sugar and the creamy part was too sweet and not cream-cheesy enough. So this time I made it with cherry pie filling, added about 1/4 cup of sugar to the crust, doubled the cream cheese, and halved the sugar in the creamy part. So much better IMO.

Melinda, thank you! I’m actually working on a strawberry dessert set to go up next week. My mom’s favorite way to make it was always with the cherry pie filling. And you’re right about the cream cheese… I actually changed the recipe to reflect doubling that because I’d remade it this past week, and I realized I had the amount set to 1 when it actually needed 2. My fingers got ahead of my brain while typing out the recipe.

You’ve combined 2 of my favorites-cream cheese and blueberries. Haven’t tried yet, but looking forward to it. People having trouble saving it all-there’s a program called Print Friendly, that will make a pdf file for you.

Mom used to make this for family gatherings. She called it a blueberry cake roll-no cake and not rolled but love it. I have used cool whip and it turned out the same. Also sometimes used cherry pie filling. Delicious!

Hmmm, you know, I don’t know what using a sugar substitute like Stevia or Swerve would do to the recipe, but it might be worth a try. Of course, the crust would add carbs/sugar, as well. If you’re looking for keto/low carb recipes, I have a friend who has an amazing food blog, https://moscatomom.com. She’s got some really delicious recipes.

I first want to know if making graham cracker crust can you use whole graham crackers also how many graham crackers melted butter and sugar also can I use a hand mixer can I use cherry filling instead of blueberry also can I put almond extract in cherry filling. Can I put it in the refrigerator to harden instead of freezer please help thank you.

I linked to a graham cracker crust recipe in the post (here’s that link for you… https://adventuresofmel.com/easy-graham-cracker-crust-recipe/). Yes, you can definitely use a hand mixer. Yes, you can use cherry pie filling; in fact, I’m working on another recipe for cherry delight. I don’t see why you couldn’t put almond extract in. And yes, you can put it in the fridge instead; it just will take longer to chill.

In the South some call it blueberry fluff and we bake our crust from scratch with flour, butter, sugar and toasted pecans for 15 minutes. Always used cool whip! My hubby loves it and making it for our family Easter egg hunt tomorrow!

My grandma use to make this we called it Blueberry Delight but hers had a couple different things from your she used walnuts for the crust and added a 1/2 brown sugar and only 1 package of cream cheese I haven’t had this in a few years. It’s my all time favorite

Welcome! I’m so happy you’re here. I’m Mel Lockcuff, the creator and writer behind Adventures of Mel and Flour on My Fingers. My family and I love camping and exploring the great outdoors, and we love helping others get outside too. Read more and get to know us!